Lets just say that New York is Mad about Matcha! Matcha is a finely ground powder of specially grown green tea. What's great about Matcha is that it is incredibly versatile. Matcha has many health benefits and will give you an energy boost without the crash and caffeine withdrawal that coffee gives you. As a caffeine sensitive person, trust me this is a great way to start your day. The obvious way to enjoy matcha is as a hot beverage, but in recent years it has been popping up in all sorts of recipes, from ice cream to crepes and even in savory dishes like sauces and rubs. Last week I stopped by a new NYC brunch hotspot called Egg Shop, down on Elizabeth Street in Soho. Normally I opt for the traditional mimosa when I have brunch, but when perusing this menu the Matcha Almond Latte jumped out at me. The latte consisted of steamed almond milk and matcha powder and had this incredible earthy and mildly sweet flavor. When you first try Matcha you may think it is a little bit grassy in flavor, but do not give up right away! Trust me as you continue to drink it or eat it, it will grow on you and you will find it extremely pleasant. After I had this latte, the chef in me began to ponder ways I could use it in an original recipe for GRFM. I loved the almond and green tea flavors together, so I decided to make a delicious tea cake that you can eat for breakfast, dessert or an afternoon snack. I originally wanted to make a very dense poundcake style loaf, but in the end I ended up with a moist but fluffy loaf that will be awesome with a cup of tea or coffee and a great asset to my next brunch spread. If you love green tea..give this one a go!
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
5 oz cream cheese softened
2 1/2 Teaspoons Matcha Powder
3/4 cups white sugar
2 large eggs
1/2 teaspoon vanilla extract
3/4 teaspoon almond extract
About 1/3 Cup Slivered Almonds
- 1/2 Cup Confectioners Sugar
- Fresh Lemond Juice
- Almond Extract
- Preheat oven to 325 F . Grease (with butter) and flour a loaf pan.
- Stir together the flour, baking powder, and salt; set aside.
- In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the Matcha Powder, vanilla and almond extract. Beat in the flour mixture, mixing just until incorporated. DO not over mix! Do it by hand if you want to prevent over beating.
- Spread into prepared pan and sprinkle some slivered almonds evenly over the top. You can put as much or as little as you want or none at all! I think it adds a wonderful crunch to the top of the cake.
- Bake in the preheated oven for 40-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes,then turn out onto a wire rack. Quickly put together the glaze while the cake is still pretty hot.
- Stir together the confectioners sugar, a few drops of fresh lemon juice, a drop of almond extracts (remember it is very strong and concentrated so a drop is enough) and a few tablespoons of water until it is a loose glaze consistency. Next drizzle it over the top with a spoon and brush the sides of the cake with the glaze using a pastry brush. When the cake cools the sugary glaze will leave a nice sugary crust on the outside.